Brunei - Murtabak (Meat Crepes)

Murtabak (Meat Crepes)

Ingredients

-       Clarified Butter (or substitute with cooking oil)

-       4 Eggs

-       1 lb plain flour

-       3/4 teaspoon fine salt

-       1/2 teaspoon pepper

-       1/4 teaspoon baking powder

Meat Filling

-       20 oz minced mutton

-       1/2 teaspoon salt

-       1/4 teaspoon salt

-       1/4 teaspoon turmeric powder

-       20 oz onions (diced)

-       20 cardamoms, seeded

-       2 heaped tablespoons roasted coriander seeds

-       l level tablespoon aniseed

Directions

Meat Filling

1.     Fry turmeric in a little oil. Set aside for later. Cook mutton with rest of ingredients and add turmeric. season to taste.

Dough

1.     Mix flour and baking powder together into a bowl with 12 fl oz of water. Kneed into a smooth dough. Cover bowl and leave dough overnight.

2.     Divide dough into 4 equal portions. Roll out thinly on an oiled marble top (or glass cutting board). Spread liberally with butter/oil. Fold and shape into balls. Cover dough with a damp cloth. Set aside for 1/2 hour.

3.     Roll out each dough piece into a thin rectangle. Place filling evenly in centre of dough. Pat lightly beaten egg over meat. Wrap dough over meat to form a square. Fry in hot butter/oil till brown on both sides. Serve hot.